/ Recipe: Onion pie with mustard and fennel

Onion pie with mustard and fennel

  • Dry yeast - 2 1/4 Teaspoons
  • Warm water - 1/2 cup
  • Flour - 1 1/2 cups
  • Egg - 1 piece
  • Olive oil - 1/3 cup
  • Salt - 2 1/2 teaspoons
  • Fennel seeds - 2 teaspoons
  • Yellow onions - 1,2 Kilogram
  • Mustard - 1 Art. a spoon
  • Parmesan cheese - 1/2 cup

1. Stir yeast with warm water in a bowl and let stand for about 5 minutes. Finely chop the onion. Grate the cheese on a large grater. Place 1 1/2 cups of flour in a bowl, make a groove in the center of the flour and add the yeast. Mix well. Stir eggs, 1 tablespoon of oil, 1 1/2 teaspoons of salt with a fork in a separate bowl. Add the egg mixture to the yeast mixture and mix with a wooden spoon or hand until the dough becomes soft. Put the dough on a floured surface and knead, using additional flour if necessary, for about 5 minutes. Put the dough in a lubricated bowl, cover with a plastic wrap and allow it to rise in a warm place until it doubles in size, 1 - 1 1/2 hours. 2. While the dough rises, heat 1/3 cup of oil in a large frying pan over high heat. Fry the fennel seeds to a dark shade, about 30 seconds. Stir with the chopped onion, the remaining teaspoon of salt and 1/2 teaspoon of pepper. Then reduce the heat to medium and fry, stirring until the onion is very tender and golden brown, 1 to 1 1/4 hour. 3. Preheat the oven to 190 degrees with the counter in the center. Knead the dough on flour-strewed surfaces. Form a rectangle with a size of 30x37 cm. Put the dough on a large baking sheet, brush with a mustard, put onion stuffing, and then sprinkle with grated cheese. Bake the pie until golden brown, from 30 to 35 minutes. Cut into squares 5X5 smashed diamonds and served warm or at room temperature.

Servings: 8

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